Investigation for the effect on blood glucose level of alginate-containing noodles.

Basic objectives2

Efficacy

Basic objectives -Others

Trial characteristics_1

Trial characteristics_2

Developmental phase

Assessment

Primary outcomes

The effect on blood glucose level

Key secondary outcomes

Base

Study type

Interventional

Study design

Basic design

Cross-over

Randomization

Randomized

Randomization unit

Individual

Blinding

Open -but assessor(s) are blinded

Control

Placebo

Stratification

Dynamic allocation

Institution consideration

Blocking

Concealment

Intervention

No. of arms

3

Purpose of intervention

Prevention

Type of intervention

Food

Interventions/Control_1

Tested group 1(concentration 1)
For 3 or 4 weeks
Once a week

Interventions/Control_2

Tested group 2(concentration 2)
For 3 or 4 weeks
Once a week

Interventions/Control_3

Placebo group
For 3 or 4 weeks
Once a week

Interventions/Control_4

Interventions/Control_5

Interventions/Control_6

Interventions/Control_7

Interventions/Control_8

Interventions/Control_9

Interventions/Control_10

Eligibility

Age-lower limit

18

years-old

<=

Age-upper limit

Not applicable

Gender

Male and Female

Key inclusion criteria

Healthy male and female volunteer over the age of 18

Key exclusion criteria

Person that
1. feels this study is inconvenient to everyday life.
2. takes medications such as hypoglycemic drugs. (Person undergoing treatment for diabetes)
3. has been diagnosed by a doctor that abnormally blood glucose level.
4. has some diseases and under medication treatments.
5. may cause allergic symptoms with regard to test noodles (wheat flour etc.).
6. is liable to cause allergic symptoms with alcohol.